Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kurrat (leek stew). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cooked w/out meat and served with bread and lemon, leek will definitely Add leeks to the meat and turn the heat down. Kurrat, or Egyptian leek (Arabic: كراث) (Allium ampeloprasum var Know your Kurrat - Origins. Allium ampeloprasum is a member of the onion genus Allium. The wild plant is commonly known as wild leek or broadleaf wild leek.
Kurrat (leek stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Kurrat (leek stew) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have kurrat (leek stew) using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Kurrat (leek stew):
- Take 3 lb leeks
- Prepare 1/2 lb minced beef
- Make ready 1 chopped medium onion
- Get 2 lemons
- Make ready 2 tablespoons ghee
- Make ready 1 tsp lebanese 7 spice
- Get 1 tsp ras el hanout
- Prepare salt and pepper
- Make ready 1 chicken stock cube
- Make ready 1/4 cup hot water
- Get butter ghee
Plants and trees have conquered the hearts of the people and stand tall in the minds of millions of people in the world. Wikipedia Article About Kurrat on Wikipedia. Kurrat or Egyptian Leek (Allium ampeloprasum var. kurrat) is grown in the Middle East for its leaves. It is closely related to Elephant Garlic and Leeks and is generally regarded as being in the same species.
Instructions to make Kurrat (leek stew):
- Wash and trim the leeks then cut into 1/2to 3/4 inch pieces (both white and green pieces chopped)
- Sauté the chopped onion in the ghee and then add the mince and brown and add the salt and spices and mix together
- Add the leeks to the meat and mix and turn the geat down low add 1/4cup water and cover check every 10 to 15 mins until the leeks are tender and there is water at the bottom of the pot there should alway be a little water at the bottom for the leeks dont burn and u have a little juice and sauce at the bottom if its dry add sum extra water
- Leave on a low heat to cook for 1 hour and adjust salt and pepper and spices to your taste buds
- Onced cooked serve with arabic flat breads and lemon wedges
Kurrat or Egyptian Leek (Allium ampeloprasum var. kurrat) is grown in the Middle East for its leaves. It is closely related to Elephant Garlic and Leeks and is generally regarded as being in the same species. Very simple old maltese recipe maltese rustic dish , A casserole of leeks normally in white sauce or cream, , which I have changed slightly to be more. Allium kurrat is a perennial member of the Allium genus in the family Alliaceae. Practical Plants is currently lacking information on propagation instructions of Allium kurrat. kurrat — egiptinis poras statusas T sritis vardynas apibrėžtis Česnakinių šeimos daržovinis, prieskoninis kultūrinis augalas (Allium kurrat), dažniausiai auginamas Egipte, Arabijoje ir Izraelyje.
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